Garlic knot rolls are the entire reason that I visit certain restaurants — even when I am on low carb I cannot resist them.
But who could resist them? I like them when they are practically dripping garlic butter (OK, not practically.. definitely) and are so soft that they almost melt when you bite into them. I love that cloudlike texture and then the rush of buttery garlicky goodness that happens.
This will probably sound stupid but it took me a long time to figure out how to knot those things so that they didn’t look like alien body parts.
So I was all cool about creating this video for you to watch. It shows you exactly how to create perfect garlic knots but then I forgot them on the counter (I have ADD, remember?) and they rose too much. They were delicious but the finished product was not gorgeous, to say the least.
Live and learn, right?
Well, on a happy note — although I am not going to win Next Food Network Star anytime soon I am getting better!
These rolls are soft. If you want to have them a bit crispy and crusty then substitute water for the milk.
I based these on the recipe at King Arthur Flour.
Homemade Garlic Knot Rolls
- 6 cups all purpose flour
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons yeast
- 2 teaspoons salt
- 1/4 cup olive oil
- 1/2 cup lukewarm milk
- 2 1/4 cups lukewarm water
- Mince the garlic and add to the melted butter.
- Use an immersion blender blend the mixture until mostly smooth.
- Add the herbs.
- Do this first so that the butter has a long time to absorb the flavors.
- Fit the bowl of your mixer with the paddle attachment or use the bread dough hooks on a Bosch
- Add the yeast and 1/4 cup of the water.
- Let stand for 5 minutes, it should get foamy.
- Add the milk, remaining water, olive oil, sugar,and salt.
- With the mixer on low speed add the flour until the dough pulls cleanly away from the sides of the bowl.
- Switch to the bread hook on a Kitchenaid, set the mixer to medium and allow to knead the dough for about 5 minutes. I use a Bosch, it may be different on a KA.
- It should be smooth and slightly sticky and will adhere to your finger when pulled up.
- Place in a large, oiled bowl, oil the top and let rise for one hour, or until doubled in bulk.
- Turn the dough out and punch down.
- Separate into 24 even balls of dough.
- Roll a ball into a long rope and make a knot, tucking in the ends.
- Let rise about 30 minutes, or until double.
- Brush with butter mixture.
- Sprinkle lightly with salt crystals.
- Bake at 350 for 10 minutes, brush again with the butter mixture.
- Continue baking for 5-10 minutes more or until lightly golden.
- Remove from oven and brush with the remaining butter mixture.
- Serve hot.